Fillet Of Sole Marguery

Recipe Ingredients

2 lbs	908g / 32oz	Sole fillets - cut in 4 oz. Pieces
8		Jumbo shrimp - peeled, raw
8		Oysters - shucked
12		Mushroom caps
2 cups	474ml	Fish stock - see recipe
1 cup	237ml	Dry white wine
3		Shallots - chopped fine
1/4 cup	59ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Salt - to taste
1/8 teaspoon	0.6ml	Black pepper - to taste
4 oz	113g	Butter - for the roux
1/2 cup	31g / 1.1oz	Flour - for the roux
2 cups	474ml	Locke-ober cream sauce - see recipe
2		Egg yolks - beaten
1/2 cup	118ml	Unsweetened whipped cream

Recipe Instructions

STEP ONE: Fold sole fillets in half and place in a baking dish with shrimp, oysters, and mushrooms. Cover with stock, white wine, shallots, and lemon juice. Sprinkle with salt and pepper, cover with oiled paper, and poach in a 350F F oven for 20 minutes.

STEP TWO: Remove sole fillets and keep them hot in an ovenproof casserole. Top with mushroom caps. Reduce stock in which fish was poached to 1/2 the original volume, add roux to thicken, and simmer for five minutes, blending smooth with a whisk.

STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring to a boil. Remove from heat and gently fold in whipped cream. Strain sauce over top of fish and glaze in the oven until golden brown.

Serve hot, with fleurons (small pastry decorations).

Serving Ideas : Serve hot, with fleurons (small pastry decorations).

Source:
Locke-Ober, Boston, MA

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